Enjoy the muffins warm right from the oven.
Use a vegetable peeler to remove the zest from the lemon in long strips.
Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Add the buttermilk mixture and fold until almost blended.
Gently fold in raspberries.
Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes.
Let cool in the pan for 5 minutes before turning out onto a wire rack.
Tips
No buttermilk?
it’s possible for you to use buttermilk powder prepared according to package directions.
Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Whole-wheat pastry flour can be used as a substitute here.
Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners.
(It’s OK if some of the paper is sticking out over the rim.)
Fill each cup as directed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
